Gok's chicken and prawn nasi goreng

It’s the perfect Friday night comfort food, and one of Gok’s all-time favourite dishes. He’s in the kitchen to create the classic Indonesian dish, nasi goreng.

Chicken and prawn nasi goreng

Serves: 4


Rice bran oil for frying

1 small white onion

2 cloves of garlic, minced

1cm fresh ginger, minced 

2 spring onions, sliced.

1 medium red chilli, deseeded and finely diced 


3 tinned anchovy fillets, chopped

1 chicken breast, boiled and shredded 

6 pan fried king prawns


1 tbsp light soy 

1 tbsp of dark soy

1 tsp fish sauce 

1 tbsp of dark sugar 


2 cups of cooked white rice *see important note below regarding rice*

Salt and white pepper 

To serve

1 fried egg

2 diagonal slices of cucumber 

2 quarters of fresh tomato 

Diced spring onions 


1. Stir fry the onion, garlic, ginger and chilli for 1 minute, then add anchovies, chicken and prawns and stir fry for a further minute.

3. Add the light soy, dark soy, fish sauce and sugar and cook for 1 minute.

4. Add the cooked rice and cook until piping hot. Season to taste.  Add the spring onions.

5. Spoon into a Chinese rice bowl and pack well. Turn out on a plate.

6. Add fried egg to the top and sprinkle with spring onions

7. Serve with cucumber and tomatoes


  • The rice must be cooled down immediately, within one hour of cooking and kept in the fridge until you reheat it

  • Do not reheat rice unless it has been chilled down safely, and only reheat rice once

  • Make sure it is very hot (steaming) all the way through before eating